You don’t need to be Welsh in order to love and appreciate this Cawl (Traditional Welsh Broth). It’s literally dinner made in one pot and enjoyed in a bowl!
Using a balanced nutritional recipe filled with beef shank, onions, carrots, rutabaga, potatoes, leek, cabbage and parsley. You’ll be full as an egg! And no one really says that about other soup recipes!
To make Cawl (Traditional Welsh Broth), you will need the following ingredients:
In a large pot of 2 quarts of boiling water, add 2 pounds of beef shank and simmer for about 1½ hours.
Allow the shank to cool in the water overnight.
Once cooled, remove the shank and trim off the gristle and chop the meat into medium-sized pieces.
Use a fine sieve to strain the fat from the surface of the stock and discard.
Return broth to the pot and bring to a boil.
Add 2 chopped onions, 2 sliced carrots and 1 diced rutabaga then season with some salt and pepper. Simmer for about 1 hour.
Add 4 peeled and quartered potatoes and simmer for about 15-20 minutes until soft.
Finally, add 2 sliced leeks, 1 small sliced cabbage head and 2 tablespoons of freshly chopped parsley. Simmer for the last 10 minutes until cabbage is cooked.
Serve hot and enjoy!
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